chicken and red pesto melts

Chicken and red pesto melts

  • serves 2
  • Easy
With only 20 minutes until melty cheesy goodness, this comforting but low calorie recipe is a great idea for a satisfyingly quick and easy mid-week meal for two
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Ingredients

  • chicken breasts 2
  • olive oil
  • red pesto 4 tbsp
  • roasted red peppers from a jar 2 large, sliced
  • mozzarella 125g ball, sliced
  • basil a few leaves
  • salad to serve

Method

  • Step 1

    Butterfly the chicken breasts by cutting in half horizontally (but not all the way through) and opening up like a book. Lay clingfilm over the top and gently bash until they are a similar thickness all over.

  • Step 2

    Heat a non-stick frying pan to hot then lightly oil and season the chicken and add to the pan. Sear for 2-3 minutes on each side until golden and cooked through.

  • Step 3

    Lift onto a baking tray then spread the pesto over each breast. Add a couple of slices of pepper and top with the mozzarella. Season.

  • Step 4

    Slide under a hot grill and cook until the cheese is melted and bubbling. Finish with some fresh basil and serve with salad.

Nutritional Information

  • Kcals 438
  • Fat 26.5g
  • Saturates 10.8g
  • Carbs 5.2g
  • Sugars 1.5g
  • Fibre 1g
  • Protein 44.1g
  • Salt 1.4g
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